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Paleo Sardine Mousse
4 hours, 10 minutes
Appetizers & Snacks
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theurbanecolife.com
Ingredients
  1. 1tbsp (weight unavailable) Gelatin This one is great
  2. 1/4cups (≈59.3gestimated from: Water, tap, municipal [cup 8 fl oz]) Water
  3. 4oz (113.4goz → g) sardines small tin like these
  4. 1tbsp (≈6gestimated from: Onions, spring or scallions (includes tops and bulb), raw [tbsp chopped]) Green Onions finely chopped
  5. 2tbsp (≈2gestimated from: Coriander (cilantro) leaves, raw [cup]) Cilantro
  6. 2tbsp (≈30.5gestimated from: Lemon juice, raw [cup]) Lemon Juice
  7. 3/4cups (weight unavailable) coconut cream Like this one
  8. 1smidgen (≈0.2gestimated from: Salt, table [cup]) Salt & Pepper
Steps
  1. 1 In a small saucepan, pour the water and gelatin in.
  2. 2 Gently heat until the gelatin dissolves. Remove from heat and allow to cool and thicken.
  3. 3 In a food processor, combine the sardines, 1/4 of the coconut cream, lemon, cilantro and spring onions.
  4. 4 Blitz into a smooth, delicious consistency of sardine goodness.
  5. 5 Season with salt and pepper and pour in the gelatin.
  6. 6 Process until combined.
  7. 7 Using an electric beater, or if you have motor arms you can whisk by hand, whip the remaining coconut cream until it’s fluffy.
  8. 8 Combine the sardine mixture with the coconut cream using a spoon in a separate bowl.
  9. 9 Grab whatever container, loaf tin, fancy jello pot or ramekin you have on hand and pour the mixture in.
  10. 10 Cover and refrigerate for several hours. Overnight if possible.
  11. 11 The mixture will take shape into a jello, mousse-like consistency.
  12. 12 Gently turn the container upside down and wiggle to remove from the mold.
  13. 13 It’s ready to serve!
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